I love chicken thighs, and Brian always has well-crafted recipes that are inventive. These are inspired by dishes from all over the world! And they are perfect weeknight meals because they are quick to prepare.

CHAPTERS:
0:00 Kao Soi
5:24 Orange Chicken and Broccoli
9:23 Chicken Thigh Al Pastor
13:50 Chicken Souvlaki Pita Sandwich
16:54 Chicken Aloo Vindaloo

QUICK & DIRTY KHAO SOI:
∙4 boneless skinless chicken thighs
∙5g (1t) salt
∙10g (4t) curry powder
∙10g (4t) turmeric
∙5g (2t) paprika
∙3g (1.5t) coriander
∙30g (2T) garlic paste
∙30g (2T) ginger paste
∙15g (1T) lemongrass paste
∙Zest of 1 lime
∙1T coconut oil
∙500g (2c) chicken stock
∙3× 400ml (1⅔c ea) cans coconut milk
∙30g (2T) fish sauce
∙25g (2T) brown sugar
∙20–25g (1.5T) sambal
∙175g (6oz) dry egg noodles

Additional ingredients for serving:
∙raw red onion, thinly sliced
∙fried wonton strips
∙pickled mustard greens or sub sauerkraut

1. Salt thighs, set aside.
2. Combine spices, pastes & lime zest into a curry paste.
3. Fry paste in oil over med-high, 2–3min.
4. Add stock, coconut milk, fish sauce, sugar & sambal and chicken. Simmer over medium, 10 min.
5. Add noodles. Cover, cook 8–10min.
6. Remove thighs, shred, cut to spoon-sized pieces, return to pot.
7. Thin broth w/ splash stock if too thick.
8. Serve w/ fried wonton strips, shaved red onion, cilantro & pickled mustard greens or kraut.

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ORANGE CHICKEN AND BROCCOLI:
∙450g (1lb) chicken thighs, cut to 1″
∙Salt
∙250g (2c) broccoli, cut to 1½” florets

Sauce:
∙125g (½c) chicken stock
∙50g (3T) soy sauce
∙75g (1/4c) mirin
∙50g (¼c) sugar
∙10g (2t) sesame oil
∙15g (1T) ea garlic & ginger paste
∙Zest of 1 orange + 75–85g (⅓c) juice
∙10g (2t) cornstarch
∙25g or 1.5Tbsp rice vinegar
-stir to combine

1. Salt chicken.
2. Stir-fry broccoli with salt, 2min, remove and set aside.
3. Stir-fry chicken 4–5min.
4. Add 75g scallions, cook 1min.
5. Add sauce around perimeter of wok, boil until thick/sticky (2–3min).
6. Add broccoli back into wok. Toss to coat.
7. Serve w/ rice & sesame seeds.

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CHICKEN THIGH AL PASTOR:
∙900g (2lb) chicken thighs
∙4 planks of fresh pineapple, same size as chicken

Marinade:
∙50g (1/4c) pineapple
∙100g (⅓c) orange juice
∙10g (4t) chili powder
∙2g (1.5t) oregano
∙5g (1t) cumin
∙5g (1t) garlic powder
∙30g (2T) achiote annatto
∙25g (1 3/4T) white vinegar
∙20g (1 2/3T) sugar
∙20g (1T) salt

Additional ingredients:
∙corn tortillas
∙onion
∙cilantro
∙tomatillo salsa

1. Blend all marinade ingredients until smooth.
2. Toss chicken in marinade. Broil 4×2 on sheet tray w/ pineapple slices.
3. Broil 5–7min, flip, broil another 5–7min. Chicken should be slightly charred and roasty.
4. Once browned, chop meat & pineapple to ½”.
5. Serve on double corn tortillas w/ cilantro, onion, tomatillo salsa.

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CHICKEN SOUVLAKI PITAS:
∙900g (2lb) chicken thighs, cut to 1.5–2″

MARINADE:
∙125g (½c) olive oil
∙15g (1T) salt
∙30g (5-6 clove) garlic (minced)
∙5g (2.5t) oregano
∙5g (2t) black pepper
∙100g (1/3c) Dijon mustard
∙Zest of 2 lemons + juice of 1

TZATZIKI:
∙150g cucumber (grated & squeezed)
∙200g Greek yogurt
∙75g mayo
∙1 garlic clove (minced)
∙5g salt
∙5g dill
∙15–20g lemon juice

Additional ingredients:
∙pitas
∙pico de gallo
∙pepperoncinis

1. Toss chicken in marinade. Skewer.
2. Grill over high heat or broil 12–15min, turning often.
3. Remove chicken from skewers, chop to ½”.
4. Serve in pita w/ tzatziki, pico de gallo & pepperoncinis.

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CHICKEN ALOO VINDALOO
∙450g (1lb) chicken thighs, cut to 1.5″
∙Salt
∙2 Yukon Gold potatoes, 1″ dice
∙1 large onion (250g), grated
∙¼c (60ml) oil or ghee
∙20g (1.5T) garlic paste
∙20g (1.5T) ginger paste
∙50g (3 1/3T) tomato paste
∙10g (4t) garam masala
∙5g (2t) cumin
∙10g (4t) curry powder
∙10g (3.5t) paprika
∙2g (1-2t)chile flakes (optional)
∙750g (3c) chicken stock
∙5g (1t) salt

1. Salt chicken.
2. Sauté onion over med in oil 5min til browned.
3. Add garlic, ginger, tomato paste. Cook 2min.
4. Add spices. Cook 1min.
5. Add stock, salt, bring to boil.
6. Add chicken, potatoes. Simmer uncovered 15–18min, stir often.
7. Thin w/ stock if needed.
8. Serve over basmati rice w/ yogurt & cilantro.